Sesame Chicken Stir-Fry
This recipe delivers a crispy and flavorful sesame chicken stir fry that is sure to satisfy your cravings for Chinese takeout. Tender chicken strips are coated in a light egg white and cornstarch mixture, then fried until golden and crispy. The stir-fry sauce adds a delicious savory-sweet glaze, while the vibrant vegetables provide a pop of color and freshness. Serve this dish with steamed rice for a complete and satisfying meal that the whole family will enjoy.
— Constant Cookbook
Ingredients
- Canola oil for frying
- 2 egg whites
- 1/4 cup cornstarch
- 1 1/2 lb. boneless, skinless chicken breasts, cut crosswise into 1/4-inch strips
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. snow peas, trimmed and strings removed
- 1 red bell pepper, cut into 1/2-inch strips, then halved crosswise
- 3/4 cup sesame stir-fry sauce
- 2 tsp. toasted sesame seeds
- Steamed rice for serving
Instructions
- In an electric wok set on medium-high, pour in oil to a depth of 1 inch and heat until shimmering. Line a baking sheet with paper towels. In a bowl, whisk together the egg whites and cornstarch. Season the chicken with salt and pepper. Add to the bowl and stir to completely coat the chicken with the egg mixture.
- Working in 4 batches, add the chicken to the oil a few pieces at a time. Fry, turning the pieces occasionally and making sure they don’t stick together, until lightly golden, about 4 minutes per batch. Transfer to the paper towel-lined baking sheet.
- Carefully transfer the hot oil to a large heat-safe bowl. Increase the wok to high, return 1 Tbs. of the oil to the wok and heat until smoking. Add the snow peas and bell pepper and stir-fry until crisp-tender, about 4 minutes. Return the chicken to the wok, add the stir-fry sauce, and toss to combine and heat through, about 1 minute. Sprinkle with the sesame seeds. Serve immediately with steamed rice. Serves 6.
Yield
Serves 6.
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